Matcha Green Tea Cupcakes
These Matcha Tea Cupcakes are Moist and Fluffy. The Whipped Cream Frosting brings the perfect sweetness to these not overly sweet Green Tea Cupcakes. They are Perfect for Afternoon Tea, Breakfast, Desserts or anytime of the day !Makes 12 cupcakes
Dietary note: Contains eggs and dairy. This recipe is not vegan.
Ingredients
- 1 ½ cup (210 g) All-Purpose Flour
- 1 ½ tsp (6 g) Baking Powder
- 1/4 tsp (2 g) salt
- 1 - 1 ½ tbsp (9 - 14 g) Matcha Green Tea Powder
- 1/2 cup (100 g) Unsalted Butter, softened
- 3/4 cup (150 g) Granulated Sugar
- 3 large eggs
- 1 tsp (5 ml) Vanilla Extract
- 1/2 cup (120 ml) Milk
Frosting
- 1 cup (240 ml) whipping cream (35 % Milk Fat)
- 1/2 cup (65 g) Powdered / Icing Sugar
Instructions
- Preheat the oven to 350°F (180°C) and line a cupcake pan. Beat the softened butter and sugar until light, then beat in the eggs one at a time. Add the vanilla listed in the recipe.
- Sift together the flour, salt, baking powder and matcha. Add half to the butter mixture, then half the milk. Repeat with the remaining dry mixture and milk, mixing until combined.
- Divide among the cupcake liners, leaving space to rise. Bake for 15 minutes, then cool completely.
- Whip the cream, adding the icing sugar, until firm enough to pipe. Pipe onto the cooled cupcakes.
Video
Notes
Video timing: Bake at 350°F (180°C) for 15 minutes, or until a toothpick comes out clean.
The total uses the existing preparation estimate plus the cooking and any separately listed preheat time. Allow additional cooling time and extra batches where applicable.
The preparation field retains the existing estimate; the video confirms the specific cooking or resting stages described above.